Burrito Loco Plate Recipe

Marinate meat

In a bowl, combine 2 tbs vegetable oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper. Add the meat (1 lb) and toss to coat. Marinate 20–30 minutes at room temperature or up to 4 hours refrigerated.

Cook meat

Heat a large skillet or grill over medium-high heat. Remove meat from marinade and cook: for skirt steak/carne asada cook 3–5 minutes per side until charred and desired doneness; for shredded chicken, simmer chicken breasts in a bit of chicken broth until cooked through (about 12–15 minutes), then shred. Let rested steak rest 5 minutes, then slice thinly across the grain.

Prepare and grill vegetables

Slice the yellow onion into 1/2-inch thick rings and thinly slice the green bell pepper. Heat 1 tbs oil in a skillet over medium-high heat. Add onion and bell pepper, season with 1 tsp salt and 1/2 tsp black pepper, and cook, stirring occasionally, until softened and charred in places, about 8–10 minutes. Remove from heat and set aside.

Prep tomatoes & lettuce

Dice 2 medium tomatoes and shred 2 cups lettuce. Keep separately chilled until assembly. Warm refried beans and rice if using.

Make queso

In a small saucepan over low heat, combine 8 oz cubed white American cheese, 1/2 cup shredded monterey jack, and 3/4 cup milk. Stir constantly until smooth. Stir in 2 tbs diced green chiles, 1/4 tsp ground cumin and 1/4 tsp salt. Keep warm on very low heat, stirring occasionally.

Cook tomatillos (optional)

For a brighter raw verde, skip this step. To mellow flavor, char tomatillos and jalapeño in a dry skillet or under broiler 4–6 minutes until blistered.

Blend verde

In a blender or food processor, combine 8 oz tomatillos (hulled), 1 jalapeño (seeded if desired), 1/4 cup packed cilantro, 1 tbs lime juice and 1/2 tsp salt. Blend until smooth. Taste and adjust salt or lime. Chill until use.

Cook and blend ranchera

Heat 1 tsp olive oil in a small skillet over medium heat. Add 1 medium tomato (halved) and 1 small onion (about 1/4 cup diced) and cook until softened and lightly browned, about 6–8 minutes. Add 1 clove garlic and cook 30 seconds more. Transfer to blender with 1/2 tsp chipotle in adobo (optional) and 1/4 tsp salt. Blend until smooth. If sauce is too thick, add 1–2 tbs water. Keep warm or at room temperature.

Warm tortillas

Warm 4 large flour tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds until pliable.

Layer the plate

On each warmed tortilla (or on a plate if serving deconstructed), spread 1/4 cup warmed refried beans. Add 1/2 cup cooked rice (if using). Arrange about 4 oz sliced meat or 1/4 of shredded chicken on top. Add a generous spoonful of grilled onions and bell peppers, 1/2 cup shredded lettuce, and 1/4 cup diced tomatoes. Dollop 2 tbs sour cream and sprinkle 1/4 cup shredded cheese.

Top with sauces

Ladle chile con queso over the top (about 3–4 tbs per plate). Drizzle 1–2 tbs green sauce (salsa verde) and 1–2 tbs ranchera sauce over the burrito. Garnish with chopped cilantro and a lime wedge.

Serve

Serve immediately while hot. Provide extra queso, verde, and ranchera on the side for guests to add more.